|
Classic
Cook Books
< last page | next page >
page 62
over the fire till they are thick. Take care they do not burn; add a good piece
of butter, and a little salt, and when the butter is melted, send them to table.
But parsnips are in common served up in a dish, when well boiled and scraped,
with melted butter in a bason.
To boil Carrots.
Let them be scraped very clean, and when they are enough, rub them in a clean
cloth, then slice some of them into a plate, and pour some melted butter over
them; and garnish the dish with the others, either whole or cut in pieces, or
split down the middle. If they are young spring carrots, half an hour will boil
them; if large, an hour;
but old Sandwich carrots will take two hours.
To boil Potatoes.
Potatoes must always be peeled, except they be very small and new. Some pare
potatoes before they are put into the pot; others think it the best way, both
for saving time and preventing waste, to peel off the skin as soon as they are
boiled, which then slips off by rubbing them with a coarse cloth. In boiling
them take care they be enough, and not over done; for if boiled too much, they
mash and become watery. Therefore it requires good attention when you are
boiling potatoes, and that they be taken up as soon
< last page | next page >
Classic
Cook Books
|
